Sugarless Tomato Jam

Having a sweet tooth, I always prefer to have a little sugar in my plate while having breakfast. Seeing this, my mother in law used to prepare tomato jam exclusively for my breakfast purposes! I became so addictive to that and learnt the recipe from her. But seeing the sugar addition, I was alarmed, and so thought of trying Jam with honey instead of Sugar, like I did for Eggless Dry fruit and nut cake. My friend Lori was my inspiration in cooking with honey. We liked the taste of this jam, and I didn’t find any difference in taste between honey and sugar. This has now become my new way of preparing jam!

Ingredients:

Firm and ripe Tomatoes – 10

Water – 3 tbsp

Honey – 3/4 cup (Adjust according to your sweetness)

Cardamom powder – 1/8 tsp (Optional)

Method:

Add honey and water to the pan and cook for a minute.

Add the tomato puree to the honey syrup and stir it occasionally, till it thickens

Cook till moisture is completely observed. Tomato and water should not run separately. If the jam is taken in a spoon, it should flow as a paste

Allow the jam to cool completely. Store in an airtight container

My Notes:

Sugar (White/Brown) can also be used instead of honey. Add sugar and water in a pan and cook till sugar melts completely

intriguing. My mother-in-law gave me a jar of tomato butter and I just couldn’t bring myself to try it. (which is unlike me because I’ll try pretty much anything) Your tomato jam looks good, but still trying to wrap my mind around putting it on toast. Am stuck thinking jams need to be made of grapes or berries or whatnot. But it looks tasty!

Drooling! You are awesome at cooking, Vidya! Hey, recenltly I had met a ‘Moolika Vaidyaru’ in my native who said that honey should never be heated. I don’t know what Ayurvedic doctors tell. It would be a great help if you could help us if you have any information regarding this. Looking forward to your reply. TC! Keep smiling 🙂